Haricot d'agneau aux petits pois.
Stewed lamb in brown sauce, with green peas.
Haricot d'agneau d VEcossaise.
Stewed lamb in brown sauce, surrounded with small
forcemeat timbales lined with thin pancakes.
Hachis d'agneau d la Provengale.
Hashed lamb done in brown onion sauce, garnished
with stuffed tomatoes.
Pieds d'agneatt d la Villeroi.
Stuffed lamb's feet, egged, crumbed in bread and
cheese and fried, served with tomato sauce.
192 PRACTICAL GASTRONOMY
Fieds d'agneau d VIndienne.
Fried lamb's feet or trotters, with curry sauce and
boiled rice.
Pate de pieds d'agneau d VAnglaise.
English lamb's feet pie (served hot or cold).
Pieds d'agneau d lapoulette.
Stewed lamb's feet with parsley sauce, garnished
with fried croutons or sippets.
Pieds d'agiieau frits. Fried lamb's feet.
Poitrine d'agneau hraisee. Braised breast of lamb.
Poitrine d'agneau d la Milanaise.
Braise d breast of lamb with stewed macaronis.
Poitrine d'agneau d VEspagnole.
Rolled stuffed breast of lamb, braised and served
with Spanish sauce.
Poitrine d'agneau aux asperges.
Braised breast of lamb, with asparagus points.
Poitrine d'agneati farcie a la Very.
Boned breast of lamb, stuffed with veal forcemeat
and braised, served with saute of French beans and
demi-glace sauce.
Poitrine d'agiieau a la Ttirque.
Boned breast of lamb, stuffed with sausage meat,
braised, dressed in a border of stewed rice, flavoured
with saffron powder, sauced over with demi-glace.
Ragout d'agneau d la Flamande.
Stewed breast of lamb with spring vegetables cut
small.
ENTREES : AGNEAU — LAMB 193
BagoM d'agneau aux petits pois.
Stewed breast of lamb with green peas.
Rognons d'agneau au champagne.
Minced lamb's kidneys, stewed with Champagne or
Chablis wine.
Bognons d'agneau a la Frangaise.
Fried sliced sheep's kidney, with shced mushrooms,
chopped shallots and parsley.
Kis d'agneau aux petits pois.
Braised lamb's sweetbread larded, served with
green peas.
Bis d'agneau a la jardiniere.
Braised lamb's sweetbreads larded, served with
finely cut spring vegetables.
Bis d'agneau en caisses.
Braised lamb's sweetbreads, served in paper cases.
Bis d'agneau frit. Fried lamb's sweetbreads.
Coquilles de ris d'agneau.
Lamb's sweetbread stew baked in scollop -shells.
Bis d'agneau au riz.
Stewed lamb's sweetbreads with sliced mushrooms
and white sauce, served in the centre of a rice border.
Coquilles de ris d'agneau.
Scolloped lamb's sweetbread.
Tendrons d'agneau d la puree de pommes de terre.
Fried lamb gristles with mashed potatoes.
* Lamb's kidneys should never boil, otherwise they will
not be eatable.
194 PRACTICAL GASTRONOMY
• Tendrons d'agneau aux chdtaignes.
Fried lamb gristles with puree of chestnuts.
Tendrons d'agneau aux cipes.
Broiled lamb's gristles with stewed cepes (a kind of
French mushroom).
Tete d'agneau rotie. Baked sheep's head.
TSte d'agneau braisSe. Braised sheep's head.
T4te d'agneau frite.
Fried pieces of cooked sheep's head meat.
MOUTON— MUTTON
Corbonades de mo2iton, sauce poivrade.
Braised boned loin of mutton, larded, served with
poivrade sauce.
Carbonades de mouton a Voseille.
Braised boned loin of mutton, larded, served with
puree of sorrel.
Carbonades de mouton a la Bretonne,
Braised boned loin of mutton, larded, served with
puree of white haricot beans.
Page 67
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Haricot d'agneau aux petits pois.
Stewed lamb in brown sauce, with green peas.
Haricot d'agneau d VEcossaise.
Stewed lamb in brown sauce, surrounded with small
forcemeat timbales lined with thin pancakes.
Hachis d'agneau d la Provengale.
Hashed lamb done in brown onion sauce, garnished
with stuffed tomatoes.
Pieds d'agneatt d la Villeroi.
Stuffed lamb's feet, egged, crumbed in bread and
cheese and fried, served with tomato sauce.
192 PRACTICAL GASTRONOMY
Fieds d'agneau d VIndienne.
Fried lamb's feet or trotters, with curry sauce and
boiled rice.
Pate de pieds d'agneau d VAnglaise.
English lamb's feet pie (served hot or cold).
Pieds d'agneau d lapoulette.
Stewed lamb's feet with parsley sauce, garnished
with fried croutons or sippets.
Pieds d'agiieau frits. Fried lamb's feet.
Poitrine d'agneau hraisee. Braised breast of lamb.
Poitrine d'agneau d la Milanaise.
Braise d breast of lamb with stewed macaronis.
Poitrine d'agneau d VEspagnole.
Rolled stuffed breast of lamb, braised and served
with Spanish sauce.
Poitrine d'agneau aux asperges.
Braised breast of lamb, with asparagus points.
Poitrine d'agneati farcie a la Very.
Boned breast of lamb, stuffed with veal forcemeat
and braised, served with saute of French beans and
demi-glace sauce.
Poitrine d'agiieau a la Ttirque.
Boned breast of lamb, stuffed with sausage meat,
braised, dressed in a border of stewed rice, flavoured
with saffron powder, sauced over with demi-glace.
Ragout d'agneau d la Flamande.
Stewed breast of lamb with spring vegetables cut
small.
ENTREES : AGNEAU — LAMB 193
BagoM d'agneau aux petits pois.
Stewed breast of lamb with green peas.
Rognons d'agneau au champagne.
Minced lamb's kidneys, stewed with Champagne or
Chablis wine.
Bognons d'agneau a la Frangaise.
Fried sliced sheep's kidney, with shced mushrooms,
chopped shallots and parsley.
Kis d'agneau aux petits pois.
Braised lamb's sweetbread larded, served with
green peas.
Bis d'agneau a la jardiniere.
Braised lamb's sweetbreads larded, served with
finely cut spring vegetables.
Bis d'agneau en caisses.
Braised lamb's sweetbreads, served in paper cases.
Bis d'agneau frit. Fried lamb's sweetbreads.
Coquilles de ris d'agneau.
Lamb's sweetbread stew baked in scollop -shells.
Bis d'agneau au riz.
Stewed lamb's sweetbreads with sliced mushrooms
and white sauce, served in the centre of a rice border.
Coquilles de ris d'agneau.
Scolloped lamb's sweetbread.
Tendrons d'agneau d la puree de pommes de terre.
Fried lamb gristles with mashed potatoes.
* Lamb's kidneys should never boil, otherwise they will
not be eatable.
194 PRACTICAL GASTRONOMY
• Tendrons d'agneau aux chdtaignes.
Fried lamb gristles with puree of chestnuts.
Tendrons d'agneau aux cipes.
Broiled lamb's gristles with stewed cepes (a kind of
French mushroom).
Tete d'agneau rotie. Baked sheep's head.
TSte d'agneau braisSe. Braised sheep's head.
T4te d'agneau frite.
Fried pieces of cooked sheep's head meat.
MOUTON— MUTTON
Corbonades de mo2iton, sauce poivrade.
Braised boned loin of mutton, larded, served with
poivrade sauce.
Carbonades de mouton a Voseille.
Braised boned loin of mutton, larded, served with
puree of sorrel.
Carbonades de mouton a la Bretonne,
Braised boned loin of mutton, larded, served with
puree of white haricot beans.